Loaded Flatbread Recipe

Make mint mayo

In a food processor or blender, combine mayonnaise, yogurt (if using), packed mint leaves, lemon juice, lemon zest, and minced garlic. Pulse until smooth and bright green. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust. Transfer to fridge to chill while preparing other components.

Prepare slaw and quick-pickle

In a large bowl, combine thinly sliced red cabbage, green cabbage, carrot, red bell pepper, and sliced shallot. In a small saucepan, heat rice vinegar, water, sugar and 1 tsp salt just until sugar dissolves (do not boil vigorously). Pour the warm pickling liquid over the vegetables, toss to combine, and let sit at room temperature for at least 20 minutes (or refrigerate up to 2 hours). Drain slightly before assembling so slaw is tangy but not soggy.

Prep and roast fries

Preheat oven to 220°C / 430°F. Toss cut potatoes with 2 tbs olive oil, smoked paprika, 1 tsp salt and 1/2 tsp black pepper on a baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway, until golden and crisp at edges. For extra crispness, spread on two sheets or use convection. Season again lightly with salt when they come out of the oven.

Make lemongrass mayo

Finely mince the white part of the lemongrass and bruise it slightly to release aroma. In a small bowl, whisk together mayonnaise, minced lemongrass, lime juice, fish sauce, honey, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity/salt. Chill until ready to serve.

Warm flatbreads

Just before serving, brush each flatbread lightly with 1/2 tsp olive oil and warm on a hot skillet or in a 200°C / 400°F oven for 2–4 minutes until pliable and slightly charred at edges.

Assemble loaded flatbreads

Spread about 2 tbs of chilled mint mayo over each warm flatbread. Top evenly with a generous handful (about 1/2 cup) of pickled rainbow slaw. Scatter fresh chopped mint leaves and pomegranate seeds over the slaw (approximately 2 tbs pomegranate per flatbread). Finish with a small drizzle of extra mint mayo if desired and a pinch of flaky salt and freshly ground black pepper.

Plate and serve

Arrange 1 flatbread per plate with a portion of skin-on fries alongside. Serve lemongrass mayo dip in a small ramekin for the fries and extra mint mayo on the side for spooning. Garnish plates with a few extra mint leaves and a sprinkle of pomegranate seeds.